This Red Velvet Sheet Cake is a showstopper that combines velvety texture with a hint of cocoa and a luscious cream cheese frosting. Its vibrant red hue and moist crumb make it perfect for celebrations or a sweet afternoon treat. Ready in just 45 minutes, it’s a fuss-free dessert that delivers big on flavor and elegance.

Every bite offers a smooth, tender crumb balanced by the tangy richness of the frosting, creating a harmony of sweet and slightly tangy notes. Whether you’re baking for a crowd or indulging solo, this cake’s decadent yet approachable charm will leave everyone reaching for seconds. It’s a timeless classic that’s as delightful to make as it is to savor.

What You’ll Need for Red Velvet Sheet Cake

1 cup (8 oz/225 g) butter (softened)
1¾ cups (14 oz/395 g) granulated sugar
2 large eggs (at room temperature)
1 cup (8 fl oz/240 ml) buttermilk (at room temperature; or substitute with 1 cup milk + 1 tbsp lemon juice or vinegar)
3 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon vinegar (white or apple cider)
2¼ cups (9½ oz/270 g) cake flour (or substitute with 2 cups all-purpose flour + ¼ cup cornstarch)
¼ cup (1 oz/28 g) cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 recipe Cream Cheese Frosting (store-bought or homemade)

How to Make Red Velvet Sheet Cake Step-by-Step

Preheat the oven to 350°F (180°C). Butter and flour a 13 x 18-inch (33 x 46-cm) half-sheet pan. Set aside.
In a stand mixer or a medium bowl with a handheld electric mixer, cream the butter and sugar together for 2–3 minutes until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Then, mix in the buttermilk, red food coloring, vanilla extract, and vinegar.
In a small bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Gently fold the dry ingredients into the wet batter until just combined.
Spread the batter evenly into the prepared pan. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting with Cream Cheese Frosting.
Store the cake in an airtight container in the refrigerator for up to 3 days.

Perfect Pairings: Topping and Serving Ideas

While the classic Cream Cheese Frosting is a must for Red Velvet Sheet Cake, you can elevate it with a drizzle of white chocolate ganache or a sprinkle of crushed pecans for added texture. For a festive touch, top with fresh raspberries or edible glitter. Serve with a side of vanilla ice cream or a dollop of whipped cream for a decadent dessert experience.

Storage Secrets: Keeping Your Cake Fresh

To maintain the cake’s moisture, store it in an airtight container in the refrigerator for up to 3 days. If you need to freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 1 month. Thaw at room temperature before serving for the best texture.

Time-Saving Tips for Busy Bakers

To streamline the process, measure all your ingredients before starting and use a pre-cut parchment paper for the pan to avoid messy flouring. If you’re short on time, substitute the homemade Cream Cheese Frosting with a store-bought version—just add a splash of vanilla extract to enhance the flavor.

Equipment Essentials for Baking Success

A stand mixer or handheld electric mixer is ideal for creaming the butter and sugar to the perfect consistency. Use a 13 x 18-inch half-sheet pan for even baking, and don’t forget a toothpick to test for doneness. A silicone spatula will help you spread the batter evenly without overmixing.

Recipe Variations to Try

For a twist, swap the red food coloring with natural beet juice for a vibrant hue. You can also turn this sheet cake into cupcakes by baking in a muffin tin for 15-18 minutes. If you’re feeling adventurous, add a layer of raspberry jam between the cake and frosting for a fruity surprise.